Soluble beverage extract.



. STATES PATENT OFFICE;

JOHN LEONARD EELLOGG, OF BATTLE CREEK, MICHIGAN, ASSIGNOR TO ELIJOGGTOASTED CORN, F

or mIcHIGA v." j 1' COMPANY, BATTLE CREEK, MICHIGAN, A. CORPORATIONSOLUBLE BEVERAGE EXTRACT. I

1,199,387 Nollrawin'g. To all whom it may concern:

Be it known that I, JOHN Lnoivann KEL- LOGG, a citizen of the UnitedStates, residing in the city of Battle Creek, county of Calhoun, andState of -Michigan, have in- 1 '-vented a new and. usefulImprovement inSoluble Beverage Extracts, of which the following is a specification.

My invention relates in general to the manufacture of beverage'extracts,quickly soluble in water, from the starch-bearing materials, such aswheat, corn, rye, barley a and other cereals, beans,-peas, nuts, taroand arrow root. These extracts are intended to be dissolved usually inhot water to be used as ahealthful beveragein place of coffee and otherbeverages "considered less healthful.

In one inventionmade by me, I madea' soluble beverage extract in theordinary way from a mixture of starch-bearing material and malt, thewhole being so treated by heat that the starch was converted intomaltose and. caramelization of the maltose ensued. For-the saidinvention I obtained Letters Patent of the United States datedMay 26,1914, reissued as of No. 13847;

y In a still later nvention made by me, for 30 which Ifiledanapplication for patent on October 14,1914, Serial No. 866645, whichapplication was allowed on May 13, 1915, I still further improved theprocess and product described in my said reissued patent, by warming amixture containing starch-bear ing material and malt so as toconvertpart or all of the starch into maltose, drying and comminuting themixture, roasting the dried and comminuted product, dissolving outthesoluble contents, evaporating the solution and comminutin the product.

The subject 0 my present application is the product broadly described inmy said reissued patent and the specific improvement thereon describedand claimed in my said application for patent filed October 14, 1914,Serial No. 866645.

In order that the nature and scope of my invention may be fullyunderstood, I shall first describe in detail one mode in which I nowprefer to carry out my invention, and then define in the claims thespirit of the invention and its scope.

In carrying out my invention at present,l I prefer to use as thestarchbear1ng mate-' Specification of Letters Iatent. Pat

date December 15, 1914,

rial, a mixture consisting often parts bran,-'1

I ented Sept. 26,1916, Appl ication filed October 23, 19115.- Serial No.57,420. i I 7 ten parts maltflour and five parts finely,

ground malt sprouts. In place of the above starch-bearing materials,however, beans,"

' similar substances;

' I make a heavy dough of the above in --I at present achieve the bestresults by 140 to 160 F. for about two hours. The

loaves are then, by preference, dried out contents of the resultingcompound are then extracted from the grains, preferably as follows: Theroasted grains are placed in a cooker and cooked until all the solublematter has .been extracted. The mass is then placed in a percolatorv orcooker and hot water poured over the same and drained ofi' repeatedlyuntil all the soluble extract is obtained. This soluble extract isreduced to a granular, or generally speaking, comgredients preferably byplacing them in an v ordinary bakers .mixer and mixing with wateruntilthe dough is formed. This dough. is then by preference "molded intoloaves which are placed for efliciency and convenience-in a warming ovenand main 'tained at such a high temperature for such a' time that thediastatic action' of the malt will convert part or. all of the starchinto maltose.

. keeping the loaves at a temperature of about time becomingcaramelized. The soluble' minuted condition preferably as follows:

The soluble extract-iseva orat'ed and boiled down to' a'thick'syrup. hissyrup is then pumped into a rotary vacuum drier or placed in ans in avacuum shelf drier and evaporate to The resulting solid is then groundmto the granular form de sired.

I find that this method of manufacture isv diastatic action of the.malt.

The flavor and solubility of the product is also greatly improved aspreviously stated.

It is evident that the above-described com- 5 position of the productand the details of the process set forth may be greatlyv Varied 'withoutdeparting from the scope of my invention. A p

To determine the spirit and scope of my plowing claim."

invention reference/is be to the 51- 10 I claim as my invention I I Asoluble extract-of a cooked and roasted mixture of cereal flour aboutthree parts, I I bran about-two parts, and malt about three 1 5 parts. II v JOHN LEONARD KELLOGG.

